BC FOOD
Saved by @CodyyyGardner

Over most holidays, the Sweet Partner in Crime and I usually do some culinary-themed travel. Since we're at home this year, I present to you: The Thread of Good Food!

A delivery with dry ice at the start of our staycation offered us a start with Spooky Manhattans.

 First up: a Rigatoni Pasta Bake that originated as a batch of Pasta Puttanesca and quickly escalated. (Pairing: Ca'Rozzeria Chianti Classico Riserva)
Next came a wonderful Turkish fish stew with capers and olives. (Pairing: Rhinegeist Truth IPA -- trust me.)

https://t.co/Miyn9PXrHR
Up next: Waffle tots with sausage and arugula, topped with a fried egg.
Xmas day brought us this wonderful lamb stew with a Guinness base. (Know the pic's not 'gram worthy, but hey...)

Paired with Gargantua Pantagruel Syrah.

https://t.co/u0irJKwRtI
A real treat followed: slow roasted King salmon fillets. Side of spaghetti squash in a citrus dressing. Paired with a Morgon Beaujolais.
The leftovers made for a fantastic Salmon Caesar the next day. Note additional Waffle Tots -- they're just the best.

(The salmon was better cold than hot, in my estimation.)
Along came a delicious chicken, sweet potato, poblano pepper, and quinoa casserole.

Paired with a Yuengling Golden Pilsner, because that's what we happened to be drinking at the time. Was good!

https://t.co/mrRxJF4GNa
Moving on...Mussels with white beans and chorizo in a garlic broth. My goodness was this slurpable. Paired with an Italian "Midnight Black" rose.

https://t.co/nxUuavtPNz
OMG. Tortellini in Brodo made with some pork chops that I smoked up in the Cameron. SO GOOD. Paired with Chianti again, I believe.

https://t.co/EVenVNwmPf
A twist on cacio e pepe with Za'atar. Really quite yummy!
The presentation's a little sloppy because, admittedly, I also was at the time...

https://t.co/xB0EU8BaOa
Putting ourselves back together on New Year's Day found us chowing down for brunch on one of Pam's wonderful kugels. Hey...it's good for *all* New Year's celebrations, and is great for mornings after...

https://t.co/5FNgw97aRI
It's not New Year's without collard greens and black-eyed peas, right? So delicious. (And yes, that's water. We're gettin' old...)

https://t.co/8rCSAqnaGx
"Sausage Egg Roll in a Bowl." Another wonderful treat. Could be even brunchier with an egg if you were so inclined.

https://t.co/xtY2AHnChp
Paper planes! Our new cocktail fave.

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Sam Cassidy, the Jowon of Arc of AI \U0001f5a4\U0001f9a2
Sam Cassidy, the Jowon...
@samtaecay
Today I made garlic bread.

You add flour, water, salt, and most importantly, yeast. When baking bread, you have to let the dough rise.

No reasonable intervention will significantly increase the speed the dough rises for really good bread, possibly the best bread in the world.

No matter how much you yell at the bread, the dough will only rise to the sufficient amount after a given amount of time.

If you go to the store for the mass distributed stuff, the copy pasted churned brand, whatever it is, will never compare to homemade bread.

If you get the store bought stuff, it’s optimized for shelf life, which always detracts from the quality of the immediacy of the homemade stuff.

If you go to a bakery, it’s better, but never as good as the manual kneading you can do for yourself for what you want.

Bread making is simple, and world-class bread making is even simpler than what you may think. Mostly because humans converge on the flavors, texture, and content of their perfect bread.

But world-class bread does have shared constants of quality you can get only from the best.

Flavorless bread is bland. I’m a huge fan of personal choices I get with the categorization one has under the term “garlic bread.”

“Garlic bread” gives me flexibility to experiment with some wild ingredients, knowing it’s always going to be delicious, just in different ways.
FOOD
Jack Monroe
Jack Monroe
@BootstrapCook
I’m getting individual permission from everyone sending me pics of their food boxes in my DMs to repost them here but without identifying information because I try to be responsible with this large platform and there are ~children~ involved here.

Disclaimer done, now get angry.

Bexleyheath.


Kent.


No location given for this one, but the contractor is Harrison in this case, not Chartwells.


2 slices of ham, three slices of cheese, one pear, one apple, two bags of crisps. For one child, for a WEEK. Are they meant to only eat on Tuesdays and Thursdays or something?!!! Also pictured, the Govt legislation on Free School Meals for comparison.
FOOD
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Times Food
Times Food
@TOIFood
Most popular dishes of lockdown 2020

Street food lovers were the most distraught ones during the lockdown, especially those who are hardcore pani puri lovers. Many people satiated their gol gappa cravings by making them at home.


With all our go-to pizza joints closed, homemade pizza was the only solution to our cravings.


Another street food that most of us missed was the crispy hot samosa. So, why not try them at home? Just prepare some potato stuffing, roll out the dough, fill the stuffing, give the shape of a samosa and fry.


The combo of Samosa and Jalebi makes the perfect pair. Hot and syrup loaded jalebis were another dish that most people tried at their homes
FOOD
Patrick McKenzie
Patrick McKenzie
@patio11
This lunch is 500 yen ($4.80) at Sukiya, a Japanese fast food restaurant which belongs to a category with about three big competitors.

I love the aesthetics of this category and they’re under remarked upon.


I think people underestimate QSRs in terms of social utility, but Sukiya et al describe themselves as mission-oriented enterprises. I believe this is largely sincere, and goes back to the 60s and 70s, when the clientele was primarily manual laborers who had migrated to work.

Japan was not a rich nation at the time, and day laborers in particular were both unlikely to be able to cook for themselves and unlikely to have much of a food budget, and so the chains sprung up offering an honest-to-goodness cooked meal delivered in under a minute for cheap.

This heritage continued over the years, even after Japan became a much more wealthy nation, and these chains function as social support and dignity for folks in diminished circumstances.

They also are a wee bit of a cartel, and I appreciate the aesthetics of the cartel:

Back when I was first in Japan, in the mid 2000s, there was an increase in the price of beef.

And the heads of the three chains got together, and decided that the price of the basic beef bowl needed to increase, but given the economic circumstances how could they hold the line.
FOOD
cryptodeepdiver
cryptodeepdiver
@cryptodeepdiver
Recent @SushiSwap Youtube AMA Summary Thread.
0/10👇

1/ Bento timeline - New lending solution that focuses on isolated lending pairs, flexible oracles, targeted interest rates, gas optimization and flash loans. Aiming for early to mid Feb. Bento Explainer here:

2/ UI changes - Deprecating and consolidating onto one domain. https://t.co/tH4BdswQmN. New UI will cover all features. Longer term a Sushi Plugin is planned. Making it easy to incorporate Sushi into an App or website. Will attract new users (Stripe did this very well btw).

3/ Integrations with @tradingview coming. Merging of API with their trading system on Sushi trader . Will enable live Stream of prices.

4/ Collaboration & partnerships with @iearnfinance and others are to ensure they are all pushing in the same direction. Everyone helping eachother, nothing formal. Everyone sharing ideas.
FOOD

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